Peel the polos and cut into roughly 2” x 2”
squares. Cut off the thick rib on each square. Cut 3 or
4 lines on each square, taking care not to separate the
piece. Repeat across. This allows the spices to bind with
the polos.
2.
Put in a bowl of cold water to prevent discoloring
3.
Roast the coriander, sun-dried chili and fenugreek until
fragrant and turns golden. Remove from heat and add pepper
and grind to a fine powder
4.
Grind the mustard and the garlic to a smooth paste
5.
Put the polos into a large saucepan or ideally a claypot
and add all the ingredients except for the coconut milk
6.
Mix well and allow to sit for 10 – 12 minutes
7.
Add the coconut milk and cook over a very low flame,
stirring occasionally for 2 – 3 hours until milk has
turned into a thick coating and the polos is well cooked.
Chef’s
tip: Check for salt and spices several times as the polos
cooks and adjust accordingly. Also turn the polos occasionally
to prevent burning.
Curries
Chef’s
tip: